By now you should be acquainted with my love of all things food, and if you are not? Perhaps you should click onto my ‘Foodie’ tap up there ^^^.
One of my long time favorite recipes, and one of Marley’s favorite snacks has been banana muffins. A very good family friend taught me this recipe when I was a little girl, and it’s become engrained in my brain since then. I have played around with substituting ingredients (honey instead of sugar etc), and they always turn out fantastic. My latest favorite is to add a small cup of blueberry yogurt to the mixture, not only does it add a blueberry kick, but they come out incredibly moist. I generally double this recipe, and buy a batch of browning bananas for the sole purpose of making these muffins. I keep the uneaten ones in a large Ziploc bag, or Tupperware container on the counter, and you can help yourself any time you want. Marley loves them for breakfast or afternoon snack, and Jason has been known to steal the entire batch to take into work, to which I end up with “Thank you so much, can you email my wife the recipe?” messages.
Yes, my muffins bring all the people to my yard.
Here are a few tips before I give you the recipe: 1.) The bananas must be over ripe. Like BROWN. You can put them in a paper bag over night to brown them faster, but the longer the better. This brings out the really yummy banana flavor. 2.) DO NOT OVER STIR THE MIXTURE. Over mixing will result in a dry muffin, and that is not OK. Mix JUST to combine. 3.) My personal preference on how to eat them: warmed up with a bit of butter or peanut butter on them. You are welcome for that little tidbit. Alrighty, here we go!
Lee-Ann’s Banana Muffins
- 4-5 OVER-RIPE bananas
- ¾ cup sugar
- 1/3 up melted butter
- 1 extra large egg (slightly beaten)
- 1 and a half cups flour (I use whole wheat)
- 1 and a half teaspoons baking soda
- 1 and a half teaspoons baking powder
- ¼ teaspoon salt
- 1/4 teaspoon vanilla extract
- Preheat oven to 375F.
- In a medium bowl, peel and roughly mash the over-ripe bananas. Do not over do it, because you do not want a puree, you still want full pieces of banana in there.
- Add the sugar, vanilla and melted butter, combining with a fork. Mix in the beaten egg.
- In a separate, large bowl, combine all dry ingredients and mix thoroughly. You can sift them if you want to be really picky.
- Gradually mix the wet ingredients into the dry. DO NOT OVER MIX. You are just combining the two roughly, not making a cake batter with them!
- Line a muffin tin with cupcake liners, and using a small ice cream scoop, fill each up until it is 3/4 full.
- Bake on the middle rack for 18 minutes or until the tops are turning a golden brown.
- (Here is a big secret!) TURN OFF THE OVEN. Crack open the oven door to let the heat escape, but do not remove the muffins right away, or they will sink. Remove the muffins from the oven after 5-10 minutes, until most of the heat has escaped.
- Set them on the counter to cool, huff the intoxicating scent, and dive face first into them.
Spray muffin tins with PAM – make at 375 for 18 minutes
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